National Curry Week
- Chicken Tikka Masala - the nation's favourite
- Prawn Peri Peri - hot & tasty seafood from top chef
- Hydrabadi Sofyani Biryani - a famous lamb & rice dish
- Hara Bhara Kabab(V) - popular starter or main
- Rogon Ghosh - famous, rich lamb dish
- Zaffrani Macchi - wonderful monkfish creation
- Beef Pepper Curry- spicy Sri Lankan beef dish
- Chicken Korma - national favourite mild dish
- Ros Tos Crab - exciting exotic seafood starter
- Raan Galnar - rich, lamb shank dish
- Mirch Baingan Ka Salan (V) - very tasty aubergine dish
- Galuti Kebab - flavourful lamb kebabs
- Dahi Macchli - fantastic tilapia fish creation
- Nepalese Haggis - great for Burns Night or anytime
- (Burns Night Special) Oat Meal Pudding - great end to a meal
NEW 60 YEAR DISH COMPETITION 2008
In 1948 the Moti Mahal restaurant in Delhi introduced the restaurant tandoor resulting in the creation of Butter Chicken. Once this dish was introduced to Britain it gradually became Chicken Tikka Masala to cater for British tastes and has become 'the national dish'. To celebrate 60 years since the inception of the dish chefs and cooks around Britain were asked to create a recipe that may prove as popular over the next 60 years.
Click Here to Vierw the Finalists and Winners
View the National Curry Week Poppadom Recipes
Other Recipes
(Click to view ingredients and method on the right)Ingredients
1lb large diced boneles chicken breast
1 oz garlic
1 oz ginger
4 tbs fresh natural yoghurt
2 small fresh green chillies
1 tsp salt
1 tbs lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 tbs red paprika
4-5 fresh green coriander
Sauce
4 oz chopped onions 3 oz ghee
1 oz ground garlic
1 oz ground ginger
3 oz yoghurt
1/2 tsp cumin powder
2 tbs desicated coconut
4 oz fresh single cream
2 medium tomatoes (liquidised)
1.2 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
pinch dried methi
Method
Grind fresh green chilies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnight
Take marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat.Fry onions in the ghee Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desicated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala.
1lb large diced boneles chicken breast
1 oz garlic
1 oz ginger
4 tbs fresh natural yoghurt
2 small fresh green chillies
1 tsp salt
1 tbs lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 tbs red paprika
4-5 fresh green coriander
Sauce
4 oz chopped onions 3 oz ghee
1 oz ground garlic
1 oz ground ginger
3 oz yoghurt
1/2 tsp cumin powder
2 tbs desicated coconut
4 oz fresh single cream
2 medium tomatoes (liquidised)
1.2 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
pinch dried methi
Method
Grind fresh green chilies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnight
Take marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat.Fry onions in the ghee Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desicated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala.
If your resturant or organisation wants to be involved in National Curry Week 2009 (click here)